Sesame Chicken and Bok Choy Zucchini Noodle Bowl with Sriracha
Try this Sesame Chicken and Bok Choy Zucchini Noodle Bowl with Sriracha recipe, or contribute your own.
Try this Sesame Chicken and Bok Choy Zucchini Noodle Bowl with Sriracha recipe, or contribute your own.
- salt and pepper to taste
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 tablespoon sesame oil
- 3 scallions
- 1 garlic clove
- 2 teaspoons honey
- for the rest:
- for the chicken and marinade:
- 1/4 teaspoon sriracha or pinch of red pepper flakes
- 1 garlic clove finely minced
- 2 teaspoons rice vinegar
- 2 medium zucchinis
- 1 teaspoon white sesame seeds to garnish
- 1 boneless chicken breast sliced into thin strips
- 1/2 †piece of ginger
- 1 bunch of bok choy
- Carbohydrate 24.797800020552 g
- Cholesterol 68.44 mg
- Fat 8.74030000635829 g
- Fiber 6.73656253410674 g
- Protein 36.7014937622252 g
- Saturated Fat 1.43908000089353 g
- Serving Size 1 1 Serving (606g)
- Sodium 152.671536488449 mg
- Sugar 18.0612374864453 g
- Trans Fat 1.02294500071039 g
- Calories 306 calories
Step-by-step
- Whisk together all the ingredients for the teriyaki sauce.
- Add the chicken strips to a zip-tight plastic bag and pour in the marinade.
- Shake the bag to toss and place in the refrigerator for at least 15 minutes.
- While the chicken marinates, spiralize the zucchinis using Blade D, mince the ginger and garlic and dice the scallions, separating the white and green parts.
- Also, chop the ends off of the bok choy and discard.
- Once chicken is done marinating, heat a large skillet over medium-high heat and then add in the chicken with marinade and white parts of the scallions and season with salt and pepper.
- Once cooked, transfer to a plate and then rinse the skillet under cold water until cool.
- Put the skillet back over medium heat and add in the sesame oil.
- Once oil heats, add in the ginger, garlic and let cook for 10 seconds or unil fragrant.
- Then, add in the bok choy.
- Season with salt, pepper, cover and cook for 5 minutes or until bok choy is wilted and cooked through, slightly seared and brown.
- Transfer the bok choy to a plate and immediately add in the zucchini noodles, cooking for 3-5 minutes or until al dente.
- Once noodles are cooked, toss in the chicken with juices and toss for another minute to heat up the chicken.
- Divide the chicken and zucchini noodles into bowls and top with bok choy.
- Garnish with sesame seeds and green parts of the scallions.
Swapping standard wheat pasta for spiralized zucchini fundamentally alters the moisture dynamics of the dish, requiring strict adherence to cooking times to avoid water pooling in the bowl. Zucchini contains over ninety percent water, meaning even three to five minutes in a hot skillet can release excess liquid if the heat is not properly managed. Slicing the boneless chicken breast into uniform thin strips ensures the meat absorbs the soy and rice vinegar marinade evenly during the fifteen-minute refrigeration window without overcuring the proteins.
Textural contrast relies entirely on sequential cooking rather than combining everything at once. Bok choy must be covered and cooked for five minutes until the leaves wilt while the thick stems retain a slight crunch and brown edges. Rinsing the skillet under cold water between cooking the poultry and vegetables prevents residual heat from overcooking the aromatics, allowing the minced garlic and ginger to bloom for precisely ten seconds without burning.
Stirring the zucchini noodles just until al dente preserves their structural integrity so they mimic traditional strands instead of collapsing into mush. Tossing the cooked chicken back into the noodles for one final minute integrates the accumulated juices without boiling the zucchini further.
Dishes combining poultry, leafy greens, and vegetable ribbons draw inspiration from traditional East Asian stir-fry techniques, where high-heat pan-frying creates characteristic Maillard reactions on the surface of the ingredients while keeping interior moisture intact.
